find your edible

Taste that Keeps You Asking for "One More Taco"

If our trio of consumers were a good indicator, the name of this new taco stand, One More Taco, would be instantly understood.

I ordered the smoked chipotle chicken with pickled carrots, and then thought, “Oh, I need the veggie one, too,” with refried black beans and queso fresco.

My friend ordered the chorizo and potato hash taco but enthused about “one more,” also a veggie one.

My husband topped us both by having the “smokey pig,” house-smoked pulled pork with pickled mustard seeds; the carne asada; and then, needing “one more,” the “American,” with house-smoked beef brisket.

Co-owner Lauren Pinto explained that she saw the opportunity to offer a healthier taco after completing an on-line course in integrative nutrition, and she wanted to do local sourcing, whenever possible. Thus the pork is braised in Narragansett Beer; the chicken is from nearby Baffoni’s Poultry Farm, the queso fresco from Narragansett Creamery and the soft corn tortillas from the tortilleria at Sanchez Market.

Cook Ramon Martinez has a bit of Cal-Mex in his background, but most importantly, he knows how to enhance the fresh flavors in his tacos. So much so that customers always need “one more taco”!